I have been an employee of monicals oh 15 yrs ago and so I know the recipe. I am bound by a non disclosure agreement so I will tell u what I can in general non measurement terms: the dough is JUSt yeast flour and water no oil no sugar nothing else it is run thru a auto roller twiceitis laid on a cardboard circle and the excess cut away with knifeits place in fridge for a day before use made mon am for tuesdayone has to wonder how much of that bleached white cardboard adds to the flavor itis pulled from cooler and placed on cornmealed boardtopped and sprinkled with dry basilcooked in flat ovensauce is canned tomato sugar salt oregano

Thank you for the information you provided. As a new member, you may not have yet noticed this thread on the Monical's style pizza: http://www.pizzamaking.com/forum/index.php/topic,600.0.html. If you don't mind doing some extra-curricular reading, maybe you can add some additional comment or observation at that thread on the content of the thread. Your post confirms what we learned at that thread, although my recollection from someone else who posted in the above thread indicated that some oil was added at the end of the knead, possibly by dribbling it into the mixer bowl.